Oregon Cooks; 2 Of 2

Got you excited, got you interested, and those numbers are 503-245-2345 or 1-800-5-1-800-245-2346. Hey, it's easy for me to say, and you can also go online. It's completely secure to do opb.org. So we have that, and you know, we have some great giveaways today. We really do. Not the least of it is if you sign up now, I'm going to pull this over here. This recipe is in Oregon Cooks. The Oregon Cooks book has absolutely all of these recipes, and it's a tremendous resource. And these are kind of, it's a great cookbook because it's just every possible level of thing from things that are really simple. This I would include in really simple, because you know, honestly, I was thinking, well, that could be kind of time soon. This is not at all. And it does give you a meal, I mean, when you're done, this is going to be totally a meal. Can you do this with other fish? I'm actually, I bought scallops today, could I do scallops? All right. If you like them crusted like that. That's great.

So we're going to need to finish up here because we're running out of time. We talked ourselves out. So we have a finished plate down here. Ooh. Oh, my. It's like we're in an eye. You know, I like how you included me this once, you know, it's, it's real kind of you. This looks beautiful. What are these? They're corn muffins. Yeah, corn muffins, yes. Yeah, a little of our house made tartar sauce, posmody rice with some simple herbs. And it's always set on a bit of spinach. So it's, it's really comfortable. And my words. Good for needs. That is so great. Thank you so much. Thank you. You know, we still have that prize drawing basket that you got to call the win. That's three comfort food cookbooks. The big book of potluck from our house to your house and endangered recipes. It is all about yummy. It's all about good. You know, you can get measuring cups and spoon spatulas, breadsticks, blue plaid dish towel and a colorful basket. All of this and more, but you got to call us, get on that list. And what you need to do right now is we're going to send it back over to Francine because

you know, Francine has something I first leave as usual. Hey, Francine. Thank you, Ken. Oh, oh, could that smell any better? No. Oh, these poor people can barely work under the, under the aura of that aroma. It's unbelievable. And these people are MCA architects there and anthropocarp down here and these people are the volunteers that are waiting to hear from you right this very moment. So you can become a member of Oregon Public Broadcasting, and perhaps, how one of these wonderful thank you gives. Come your way. I'd like to encourage you to do so. And these are the numbers, 503-245-2345, or 1-800-245-2346. And then if you're surfing the web, you can find us at opb.org. A $60 contribution and eating well magazine, a one-year subscription, and that comes your way, Caravorgon Public Broadcasting, and your generosity in keeping quality programming like you're viewing today on the air. And again, as Ken and Claudine and everybody has been telling you today for a $90 contribution,

you get the cookbook. With the recipes you're seeing demonstrated today that I can attest our phenomenal. And it's called Oregon Cooks. And again, a $90 contribution, you've got it all here from meats and fish and pastas and vegetarian specialties and desserts, and it's wonderful. And I'd also like to encourage you to think about some of these ideas for that same, or as for a $75 contribution. You can have a choice of the opb sand-colored t-shirt with opb logo that's embroidered on the sleeve, very classy, to wear to your favorite restaurant, and maybe order some of the fabulous meals you're seeing today. For the compact, opb travel alarm. It's complete with different time zones, choices of wake up tunes, and a calculator. So wake up and do your checkbook balancing. Right there. Don't even get out of bed. For a $120 contribution, it's the opb logo umbrella, very large size, vented, and perfect for, well, the kind of nasty fall weather we've all been experiencing.

We'd also very much like to thank the following businesses for their generous contributions. We've got coffee and bakery, kettle foods, cobo's coffee, research-fine foods, and our volunteers, of course, from MCA Architect, PC, and Anthro Corporation. Please give us a call right now, 503-245-2345-1-800-245-2346, or opb.org. We need to hear from you. You need to support programming that comes your way, commercial-free, and of a higher quality than you'll find anywhere else on the viewing dial, and you know that, and I know that, or I wouldn't be here. Let's see what Ken's got cooking over there with Claudine. Hey, thank you so much. We have had such a great selection of recipes today, and you're just going to kick some pants here with your great recipe. If you haven't been up to Delta Cafe, you've missed out on what is an institution. It's become an institution. It's just terrific, and you follow no one's rules, but your own. That's correct.

Absolutely. A terrific place. You haven't been up there. You've got to go check it out. Now, you've been cooking yourself for about 14 years. And you're the owner up there. Oh, co-owner. Co-owner. And that place has been around for how long now? Nine years. Nine years up in the Woodstock area, and you know, you say that you don't consider yourself a chef? No, true. True. That's a good cook. A good cook. That's nice. That's nice. Well, what brought you to the restaurant business? Well, you know, I've just been working in restaurants all my life, and it was just natural progression. Yeah. So, we got an opportunity, and we took it. That's great. Now, tell me what you're going to do here for us today. Well, we're starting with butter. We're starting with butter. We're starting with a lot of butter. The little French girl is so happy. Yes, I have. And what we have here is some mushrooms, some fresh basils, and some green onions, and we're just going to throw that right in there. Get that going. It's clean. It needs to be a little higher. Okay. So that's the magic. No, that's about it. That's it. Okay. I wish we could get two flames for you.

Okay. See, we got them. You know, that is a chef thing. That is a true full-on chef idea, because chefs do not like low flame on gas. No, they don't. And professional ovens don't have high in low. They just have to go. They just have to go. Yeah. Just go, Tom. It's stock or go? Period. So, we're going to get there on horseback here, or something, but we will, it will be a little slower than it would be if you were on your arrange at home. That's right. We'll just leave that right on there. Once this gets bubbling up a little bit, we're going to throw our prawns in there. Oh. Tell me something about. When you got shopping for prawns, what do you look for? You just want them to be very fresh, of course. Yeah. That's the important thing. And I personally like them to be peeled and devained, so you don't have to go through the hassle after devaining about ten pounds of these. You're not going to be very angry anymore. You're not going to be able to devain a few in my time, and I will tell you that does take a little of the sport out of cooking. Yeah, definitely.

It does, but you know, that's great, especially if you are doing something really, and I tell you my secret to this, and that is if you're very delicate, delicate, recipe that doesn't have a lot of spice to it, you might want to devain it. If you've got some ingredients like this in here that's going to give it a real impact in flavor, then go ahead and get something that's devained. Because the devaining, I think, sometimes can take some of the flavor out of this. I think you're probably right. Yeah. I think that's my cut-off valve, that's where my cut-off goes with this. Hi. And so that's just how I'm doing. It's good. Well, you've seen the only ones who have brought wine, so I'm just excited there's a bottle of wine. This is an enormous amount of shrimp for this recipe. That's fine. We're an enormous amount of volunteers. That's good. That's right. That's good. And so far we haven't shared one thing. I want to be completely frank with you about that. You know, so you pick this recipe because it's one of the special dishes on your new menu. Yes, we run it on a Thursday night special. Ah. So this... Try not to slap you too much. That's okay. It's okay. Slopping is good. I was waiting for you to take a picture. So what's the change on the menu now? You know, I've been there in the last month or so, so it's been... Has it changed since I was blessed there?

We changed a few new items. We added a bread snapper and just the specials we switched around and tried to go. You bit salt pepper or any? Yeah, that's coming. We really need this to be a higher flame. Okay. You know, I've got a couple of questions here because they asked me two questions. And she wants to know, let's see where the brownies can you use dark chocolate? Oh heck, yeah. Oh, yes. Yeah, you start chocolate. You start chocolate. Absolutely. And as Ken going back to Good Day, Oregon, you know what? I'm going to tell you the real secret here on that. So Good Day Lifestyles is the show on Saturdays. We're not doing food on it anymore, but we are doing it occasionally. So yeah, I'll still be there. I'm still hanging around over there doing some stuff. But we're not doing so much on the cooking. But thanks for asking. We missed you. We missed you. Oh, that's awesome. I miss you. We get to do this together. So that's kind of fun. It's great. I'm going to try to get a lid going on. Okay. Let me get this out of there. Okay. See, this is why chefs are amazing to me because there's a lid. Yeah, bring a lid.

Make a lid out of thin air. What's more about the new menu? So you have the new menu. We just try to rearrange it. And every couple of years, we've just tried to have a few new things on there. But we got to stick with our good standbys that everybody's used to. Well, you know, it's the only place in town you can go where you can get a perhaps blue ribbon in a bucket. Right. And that was the very one for you guys, too. Well, I'll see that. I just thought, I think that was the one thing that just kind of kicked it over the goalposts to me. I said, these guys have their own rules. And no, they're not listening to you. But you've got to line out the door and you actually have expanded the space there. So if you went really early on, you would find that it was a little bit difficult. Maybe sometimes to get in there, you to get in. And you could go down the street to a bar and they would call the bar and tell you that, you know, it's your turn to come in. And now they have a space so that there's a lot of people that can fit in the door. Yes. So where is the restaurant and when is it open? The restaurant, some 46 in Woodstock and Southeast Portland up the street from Reed College. And we're open seven days a week. We open at 5 p.m. for dinner and we serve till 10 and then we have a bar now, like you said. That's open till one or two o'clock, depending on that.

Let's see how we're doing in here. Let's check it out. We're not having any luck here. Okay, so you know what? This is a failure on our part because it's just not going to get hot enough. And there's a lot of fish in there. And I'll tell you what that is. It takes the temperature down. Whenever you add this much stuff to it, it just drops the temperature of the cooking liquid and the fat. And so it's trying to, yeah, we need a flame thrower, a couple of matches, a big lighter, some newspaper crumpled up in a ball. We could anything to get this heat back up. Hey you guys, you know, go to the phone. Would you please do this for me? Call 503-245-2345. You know, you can get that great book, that great basket filled with things like those, the comfort food trio. That's the big book of potluck. You know, you've got the from our house to yours and you've also got endangered recipes. Which is set to a great looking cookbook that, you know, I'm very, very sure if somebody doesn't call and get that darn thing, I'm going to have to take it home. And it's got measuring cups and spoons and spatulas and herb flavored olive oil and Italian bread sticks. All of this.

It's just absolutely terrific. Now, do we have a finish on this? We have a finished product. We don't because it's not because we were so dependent on having this thing done. But you're going to have to just go to the restaurant. Yeah. You know what we're going to do is we're going to keep cooking this somehow and we're going to show it to you at the end. Because that's how it's going to have to happen. So we'll keep our buddy around here. Yeah. Because, quite frankly, we're not letting him go anywhere with these shrimp. No. That's all there is to it. Hey, Fancy, what do you got going over there, girl? Well, can I, I'm just a little behind you here. I'm finishing up the catfish. Phenomenal. And I'm going to be joining you in just a couple of moments because that looked unbelievable. I tell you. I'm going to need a little button extension here. It's just been an amazing afternoon here at Oregon Public Broadcasting. Oh, oh, coming up next, an OPB neighbor and favorite restaurant. Shea Jose's. Jamie Tumas. Joining Canon Claudine for some lime, chicken, and a lot of you've ever been there. And ever had those to die for. So we want you to stay tuned for that. But this is your perfect opportunity to make that phone call you've been meaning to do. Haven't you?

503-245-2345-1800-245-2346 or OPB.org. Quality programming like nowhere else on your television set. We need you to put your bank book where your mouth and your heart is. And we know it's with OPB. We need to do supported in a financial way. And we need you to make that call right now. I tell you what, I think it's time to raise the bar just a bit. I'm going to challenge you to take that step and join the other 110,000 community-minded OPB members that have made this type of quality programming and lifelong learning of priority in their lives. They appreciate what we bring into their lives and I know you do too. Otherwise, why would you be watching today? I'll save you a bite. Where else would you find programs that teach and inspire intrigue and inform? Well, it's kind of a rhetorical question because you know the answer to it. So get up, grab the phone, reach over, grab the phone, get the phone. Anywhere you reach into your purse, get yourself 503-245-2345-1-800-245-2346 or OPB.org. And again, a $60 contribution at it is a year of eating well, magazine.

The hard press to eat any better than you find the recipes in this book, however. The Oregon Cooks cookbook, over 200 recipes from appetizers to main courses, pasta, fish meats, vegetarian meals, and of course, the ever popular desserts like the brownie recipe we made in front of your very eyes earlier with six count-em-six Hershey bars. It's all in one place and it's for a $90 contribution today and we would love to hear from you. Again, a $120 contribution, you have the OPB logo, umbrella, large size, perfect for our nasty fall weather. A $200 contribution to OPB right now and we'll send you the forest green fleece and nylon blanket. It's great emergency blanket to keep in your car. If you go into the ball game, you can throw it over, stay warm, it's multi-purpose. So, we need you to make those calls, we need you to do it now. I need to go get my share of what was cooked just a few minutes ago and I'd love to hear from you. Our folks from Anthropooperation and MCA architects are here and they're waiting to hear from you. 503-245-2345-1-800-245-2346 or OPB.org.

And the gift basket, don't forget about that because if you call, your name goes into the hopper for the drawing with all these phenomenal things. The three cookbooks from our house to yours, endangered recipes, and the big book of potluck, really outstanding goodies. A lot of great kitchen gadgets you love, nice green measuring cup. I mean, you don't see that every day, I tell you. And wonderful measuring spoons, some great garlic flavored olive oil, wonderful breadsticks, a spatula, the blue corn chips and some salsa. And of course, dipping olive oil as well. So, you can take the recipe that Lisa made from mothers, the biscuits, and dip it in the olive oil. And as far as I'm concerned, there's a meal right there. I could go for it and, okay, frankly, I maybe already did. So, before I get carried away and I got a check to see what the leftover scene is outside, let's throw it back to Ken and Claudine. We're here. Claudine is hanging around. This is Jamie Tuma. He's from Shea Jose West. Correct.

You've been out there for about 10 years. I've been with the company for 10 years. I've been with Shea Jose Westside since 1999. Yeah. Well, this is, I have to tell you, this is the lime chicken enchilada with lime sour cream sauce. Already, my heart is beating too fast. I'm ready. You know, Shea Jose West has been located in the same location on Travillager and Taylor's very road since it opened in about 1987. And the menu is Mexican influence with some unique twists. And this recipe, the lime chicken enchilada is an OPB staff favorite. It is a very, very popular dish at the restaurant as well. It is. And, you know, it has a couple of different varieties of sauce that goes with it and it kind of kicks it all away up. But we're going to learn ourselves how to make this recipe today. And I think that is absolutely terrific for you to share this with us. Well, I don't know about that. Sure, because there's only one tortilla. I'm very nervous about that. No, you get a taste. Okay. Okay. Okay, because she'll arm wrestle me for it. You know that. Okay. Well, let's take a look. How do we get started with this? Okay, what we got is some boneless skinless chicken thigh meat here. I'm just going to boil it till it's cooked.

I love to hear that thigh meat because you have that whole thing about using the white meat. No flavor. No. It has the fat, it has the flavor, and it's not that free. So then we're going to throw in garlic. Okay. And it's such a long way you toss that dish. Some salt. And some lime juice, fresh lime. Okay. Now, can you use that frozen lime juice if you don't want to squeeze? Sure. Yeah. Sure. We're going to do just a little bit of white pepper. Okay. Some oregano. Now, I want you to know something. This white pepper that he's using there is probably something you ground this morning, right? Yeah. Yes. Yes. Yes. Yes. Yes. No. Because he did a little onions. Okay. I was just going to, I was just giving you more credit. You used already ground white pepper. People do that for me. They. Oh no, but somebody ground it today. Oh my, oh my. Well, we're in the, we're in the company of a... I would have gone to the restaurant and ground the pepper. I have no problem. I have no problem with that. Anyway, rather than using, I'll tell you something. If you don't use, if you don't, if you use white pepper and you don't grind it,

up every day, and you use this stuff that comes out of the can, it is dust. No. It doesn't have any flavor. It has no flavor. I don't even see whatsoever. Black pepper, too. Yeah. So, I have pepper, you have pepper, you have pepper, you have pepper, you have pepper, you have pepper. Absolutely. And what restaurants do often is they use a big meal and they grind a whole bunch, but they make a big thing. So, I'll tell you what, it's going to improve your cooking instantly if you just start grinding up your spices a little bit. Definitely. So, what are we doing now? We got it. So, we got this, you know, we're bringing it to a boil. It's already cooked. So, we're not worried about... Okay. Basically, we're not going to have time to completely finish it because we want the onions to be translucent and soft. Sure. And cooked. That doesn't make sense. But... Although, I like raw onions, but I understand that for this, it was okay. So, all we got to do is just, you know, you basically want to just get the chicken cooked, add the rest of your ingredients, and then boom, you're done. That's it. And you did just the chicken with water? Yeah. You didn't use a chicken stock or anything? No. You could if you liked them. Okay, yeah. And if you want to, if you want to do this at home and you want to use a whole chicken, bone in, you're going to get a better stock.

Oh, yeah, definitely. Much more flavor to stock, but it's really easy to go by a pack of bones. Which is a little bit more of a stock. Which is a little bit more of what people actually did because they were using everything, you know? Yeah, absolutely. Exactly. And then you got to harvest the meat. So, you know, just these are to throw it in. I know. And take it out. Claim the caucus. Claim the car. Claim the car. Claim the caucus. So, we're going to call this done. Okay. Okay, that sounds good to me. Yeah. And so, I already made the sauce. I went ahead and did that ahead of time just because I was out there. Yeah. Anyway, this is simply basically half and half or equal parts, half and half in sour cream. And then we have lime zest. Okay. And lime juice. Lime zest. Lime juice. Coyon pepper to taste. Salt to taste. That's it. You just use one of those zesters to peel that zest off. The little purple thing. Yeah. Yeah. Super simple. And then you just use the lime juice that's already made because it doesn't have any flavor. No. No. No. No. You have to do fresh. The zest is all about oil. Let's do oil being released. Yeah. And so, that's what you're getting. And you have to do it from fresh to get it.

So, we can turn this off, actually, if you don't want to. Okay. So, you know, if I had a colander here, I would use it. Otherwise, what I'm doing is I'm putting this into a heavy white corn tortilla, which has been flash-fried. Ooh. And by that, I'm, excuse me. You're going to take like a saute pan or skill or whatever. And you're just a, you know, a minimal amount of oil. Mm-hmm. You want to get it to about 350, so it's not smoking but hot. Yeah. And then you're going to just flash-frying on both sides, so it's soft. And it kind of brings the flavor of the tortilla out. Okay. And that way, you can just roll it into an enchilada. Mm-hmm. And then we're going to sauce it. Okay. This is rock, easy. And you know what? It is. I love the color of plate you have there, too, because that just kind of makes it more festive. Yeah, yeah. We have a bunch of great plates. It's soft. It's great. And then basically, yeah. And we're just going to add, you know, you can add pinto beans, black beans, whatever you like, really. Mm-hmm. But I brought black beans today. Okay. And we'll Spanish rice. Nice. Very good. Yeah. It works. And then, of course, because you're a chef, you're going to get dressed within an enchilada's life. Of course.

That's right. Which is a good thing. Yeah. And people should do this more at home. You know, if you dress your food up, it makes everything look like you. Look at how beautiful that is. And then we throw that in the oven. Mm-hmm. See if we can actually see it a little bit better here. And we pull it out. Ba-da-ba. Oh, look at you. Here is the beauty. And what we're doing is garnishing it with a corn garnish. Was this simply corn, green onions, red onions. Is that in the recipe? No, it isn't. But if somebody wants it, I'll give it out. Jot. This time, because it's not going to be in the book. Yeah. So how do we do that real quick? This is corn, red pepper. I'm sorry. Yeah. Sweet red pepper is red onion, green onion. Mm-hmm. The sea of chili powder. Ooh. Salt and pepper. Absolutely wonderful. Absolutely wonderful. You know, you guys are really very supportive of the community over there. We're very supportive. Yeah. You support OPP. You support schools. Yep. And basic rights. We're going to, it's like a wonderful, wonderful place to be. You know, if you want to call, and I'll tell you, the phones are deadeningly silent. And I'm really, really sorry to hear that. But I'm going to ask you very, very much to take a, give us a break and make a phone call, because we could really stand be a company here.

But you want to give it, there is one now. Thank you very much. You support OPP. You have a heart. If you contribute $90 today, we're going to send you the Oregon Cooks Cookbook. This is the companion book today's show that has this little book that features over 200 recipes from OPB staffers. Local favorites from like Timberline Lodge. B saws, three doors down. Shea Jose West. Fernando's hot away. And many, many more. We'll send you this cookbook. And as our thanks, when you call 503-245-2345, or 1-800-245-2346, and contribute $90. And with somebody slam her hand quick because she's eating all of the evidence out here. That doesn't get anything. Anyway, so absolutely terrific. You know what? We're going to have to send this back over to Francine because I'm definitely afraid I'm going to lose out on every bite of this thing. Absolutely afraid. Thank you for being here. Thank you very much. Thank you very much. Thank you all. Oh, we don't have money to check, but let us know. And it's one of our favorites.

Maybe farmers are three-squared little. So we'd like to keep it in the back. And now we want to do what we need to do. It's all spread around. It's all spread around. It's all spread around. Hey, there is that much better. I think there we go. I'm sorry about that. A little microphone unplugged action. This is live television. And that happens sometimes in live TV. So what I was telling you is we only have one chef left to go. And it's one of our favorites. Dave Barber from three-squared girls. So we want you to stay tuned for that. But we also want you to take these last opportunities to A. Get in the running for the prize drawing with all those great items we looked at in our last break. The three phenomenal cookbooks and the great cooking supplies. And the chips and salsa and this flavored oils. Really is a very, very cool basket. Spatula, measuring spoons and all the like. And you don't call. You don't get in the running. And it could be your name that's drawn. But yeah, don't enter. It's not going to happen. But we also need you to step up to the plate and support quality programming. Like the Oregon Live cooks here.

You're watching today. And that's to do so by giving us a call at 503-245-2345-1800-245-2346 or opb.org. Membership starts at only $35 a year. And that's $25 if you're a senior. And with that basic membership, of course, you get the 12 months of Oregon member guide with all the goodies inside of it. The program, rundowns and the repeat schedule and even a page full of coupons. And then everyone who contributes at either the basic level or higher will receive this nifty benefit. So you get the member guide. But consider giving a little bit more and we'll thank you with what else. What have we been doing here all day people? We've been cooking, cooking our little hearts out. It's a cooking show. So we want to send you a cookbook. The cookbook that includes the recipes you've seen demonstrated today that are incredible. And of course, many, many more from some of opb's chefs. So give us a call. It's $90 for the cookbook, $60 for a year of eating well. And we've got one more chef waiting in the wings to show his prowess for you.

So please get on the phone and support opb. Okay. It does really help our business, though. Oh, my word. We're going to make sweet corn cakes with wild mushroom and prosciutto. We've been just having too much fun. I'm sorry. You know, we haven't having too much fun. This is David Barber from Three Square Grill. David's here to show us all this. And you brought a gift for me. I thought that was very nice of you because nobody can ever have too much prosciutto in their hands. Uh-huh. This is one of our house cured prosciutto. You do even at the restaurant? Yeah. I have a fellow Pierre College who owns Juniper Grove Farms goat cheese farm. Raises pigs as well for me. And I go down every three or four months and pick up pigs. Take them out to Carlton out in Yamel County. And we use them for all different things in the restaurant. Cure them and hang them for prosciutto. Make their own bacon. A lot of different stuff. And it's really, really great stuff. And so now we have them.

We haven't hang in the restaurant all the time. That's great. And right now we use them a lot. Well let's get started here. I want to see what's going to go on with this. You know, Three Square Grill is kind of tucked away up in the Hillsdale Shopping Center. So it's not easy to find. But once you find it, it's heartbreakingly happy. And you were recognized by Gory Magazine, weren't you? Yeah, when I was in Los Angeles at a place called Red Car Grill. Look at how fast that actually happened. I hope you all saw how quickly he took the corn kernels off the husk. What we're going to do is we're going to, we have this boiling water here. Sure. And we're going to have two cups of boiling water. And I have some fresh ground organ corn, which is going to go in there for our polenta. And that's boiling at a rapid boil there. And we're going to just get it all stirred up. Okay, this is a good recipe for this time of the year then, because you've got to fresh corn, the beautiful corn. A little sea salt. Now do you ever punt with that frozen corn stuff in the middle of the winter? Ah, actually we save corn during the season. Yeah.

So that we're pretty good. You rack it out and freeze it. Or just flash freeze it in a thin layer or something. Just cut it off and put it in bags. Yeah. So basically we're going to make polenta. And then we're going to put a little bit of cream in it. That's boiling. That is very, very thick cream. That was very nice. That was very nice. And then generally we'll temper it so that we don't scramble the egg in. Sure. To make the pudding. Do you know what tempering is? What tempering is is like taking it a little bit at a time and pouring it in. And you can do it in your baking pan. Yeah. So we'll put that in there. Okay. And we'll whisk that. And you'll pour that in here. Right. Just go ahead and pour it in. All right. Yeah. Okay, but you said. Jump it in. Okay. See this is the stuffing. It goes fast. And then we'll open the oven door there. Okay. Here we go. Put that in there. And that's going to take about 20 minutes. Okay. Oh. You know what? We also need to open the oven again. Oh. I'll get it in the fridge. And we're going to put our corn in there. Okay.

Okay. This is the magic oven. There we go. This is the magic used to work with the sous chef too because these are flying back here. All right. So we have. So we have that going. Yeah. And it's going to take about 20 minutes. Okay. So in the meantime we had our saute pan there. You can grab that. And right now is the perfect time for chanterelles and corchini mushrooms which are growing abundance. Yeah. It's been a good, this frame season is just kicked right in. Yeah. The rain and the warm and the whole combination has just been perfect. Yeah. Absolutely. You got a shallot there. Yeah. I have a, there's a, I buy a lot of stuff at the farmer's markets and I also have a lot of people that get stuff for us. Chef, this is hot. Now can I ask you what brought you to, what brought you to Oregon? Well, originally I was in Southern California. Right. And then we moved to North Carolina to open a large restaurant and stayed there for a couple years. And I was just a West Coast boy.

Yeah. So you said. And so take me home. My sister and brother-in-law had lived here for a while. Uh-huh. And we'd been out quite a few times and just loved it, loved the weather, loved everything. And you know what really does grab chefs is just how many, how many really great ingredients are available here. I mean, at the restaurant we use a lot of, a lot of local stuff. Yeah. Like, I, what I wanted to do on this was feature almost all, like, all local stuff, including like my knife and my whisk and everything. Wow. And I tried it. Beautiful. Yeah, this is made by Benchmade, which makes, uh, it's beautiful. It makes pocket knives and stuff and recently they started making kitchen knives. And this was a prototype that we helped design. That is perfect. They're gorgeous. Very beautiful. Um, and I'll also use really nice whisk. The best whisks in the world are made here too. Wow. By best whisk. Best whisk. I have to get one for my dad and one for my husband. These come in a little set, which you can get at grilling coloring. Excellent. All right. So the mushrooms we're going to cook down, um, you could do it like a decel and chop it way down and, and, and reduce it way down.

But you want to get that kind of chunky, uh, mushroom. Primitive. Yeah. Yeah. And then we'll also have these nice. Ooh. For Chinese, which we've been getting. Yeah. These are from near Mount St. Helens. Wow. Now, you're, in other words, you've kind of freelance, but you're using for the rest of the mushrooms and this, you can change that with, with the season, what's coming in. Oh, absolutely. Yeah. Yeah. I mean, that's great being, being able to do seasonal cooking in Oregon. Yeah. I mean, with great seasons, we have great stuff. I use a mixture of Hawaiian red salt. Oh, I love that red salt. Where do you get the Hawaiian red salt, too? Well, I collect salt and honey. Oh, okay. So, I get salt and honey. You know, I've seen that down in good taste. They have you? They have this at, if you go to Wajimaia, it's a Bacchandinoin for a little red thing. Oh, wow. Yeah. Um, this. So, we have that cooking down. And then we add a little bit of, just a splash of sherry. And I let it reduce way down. So, it's nice and thick. So, it'll stay on our corncake. Okay. Okay. And so, are you going to whack this guy? I thought, well, what was that in here? Yeah. I think that's...

Well, I could. Are you just putting it in the car? No. No, we're just taking it home. Okay. And then, generally, I mean, the leg runs through there at a certain angle. Sure. I want to see somebody cut this because this is an arch. This is an arch. Getting this done right. We're getting amazing. Getting through the fat is the... Maybe you can see how thick that is. It's about an inch and a half. Yeah. The fat cap during the curing process, the fat is what keeps the whole thing protected. Yeah. This is amazing. And it's just amazing. It's just, you know, salt and time. And lots and lots of time. Yeah. And patience. We'll get down to that. That is just... And while we're having so much fun, please don't forget. We do really, really need your support. So, call us at 503-245-2345 or 1-800-245-2346. Wow. I know we're having a lot of fun. And I'm forgetting that we're supposed to call too, but please do call us. And I'm so excited that I'm going to get to eat this. Oh wow. Thanks so much. I'm going to eat this too. Yes, please do call it. You know, we have those wonderful, wonderful books that you can win. It's really good.

The gift books are terrific. And this is great. So, this is just a matter of how much time when you're here yourself. Well, we fetched these hogs in January. And we had them in a salt cure in the refrigerator for three months. And then we hung them March 20th. So, they're still hanging in the restaurant. We have four of them left from the last round. And then we just hung up a new batch recently. So, you got to do it pretty quickly. Well, we tried to measure it out. Yeah. It's about a four month time frame. Oh, okay. Well, this is reducing pretty, pretty well. We'll finish up all of that. Okay. It's looking good. Oh, look at that. And there's something back here. Okay. So then. What else do we have? Oh. What we're going to do is we're going to pull out our corncake out of the oven. Out of the magic magic oven. Out of the magic oven. I love the magic oven. Thank you for all the people that are calling. Thank you so much. Thank you very much. And we turn it out onto a pan like this. So it's in the pan. You can just kind of run around it, flop it over on there. Okay.

You can do it a day in advance, or a little time in advance, just so it kind of firms up. You want it to set. And I just use our biscuit cutter. This is our all-purpose biscuit cutter. Okay. And if you don't have a biscuit cutter, you can actually just take the two sides off of a can of tuna fish. Yeah. You can't use the new kind that are all formed up inside. Right. Or maybe a tomato can if you don't want it to smell like tuna fish. Yeah. So you get these nice little hockey puck sized cakes. That's nice. And they're nice and firm. Yeah. Do you heat those back up? Yeah, we warm them up. Okay. And I don't want to get them too warm because the prosciutto will wilt. Yeah. And I'll get to a little, it'll start rendering. Okay. So kind of want this warm after all. This is a very fancy, fancy deal. This is beautiful. And you know, it would be a great starter for a very elegant evening. Yes. It's a wonderful starter. So as we take the, we have our mushrooms all cooked up. And with them, cool a little bit. And I pile them up on top of the corn cake. That is so pretty. And then we actually did a, we had a farmer's market festival in Hillsdale the other day. Or Hillsdale Farmers Market after hours.

And I had a bunch of restaurants. And we did, we did this as our appetizer. So you also would let the mushrooms cool again so that they've cooked the prosciutto. Just so they're warm. Yeah. And okay. Okay. And you want the prosciutto to keep that kind of. So look. Oh, it's right. Oh, it's right. My new best friend. Oh, your best friend. Anton, the co-owner and chef of Delta Cafe. Wow. Anton, should we, can you finish this up here? So we can take a look at this. I want to put this up here. Oh gosh. You know, if you bring this right over here. So I'll, maybe I'll put it down here. We are eating happy and fat here. We've got two of the best chefs in Portland. We have their food. And we have a head start on the volunteers. And that's always good. That's the most important. That is absolutely the best. So you know, if you still have a chance to call, we are going to be giving that gift basket away. But we want you to call now because we're not going to give it away until the last phone is wrong. So everybody has a chance to get it. Are we going to get in here and eat? Are we going to taste? You know, I don't know that everybody is talking to you. And that's right. That's right, girl.

That's dangerous. She's scared. She's scared of me out here. Okay. But make a phone call, please. And support this show. Because that's how we keep this thing on the air. The Oregon Cooks thing has been really fun. We've enjoyed so much doing this. Absolutely. But we need the support to keep doing it. Because that's what lets the people upstairs know that we're doing okay down here. So thank you very much. We'd like to thank all the friends at OPB and the family who shared their secrets with us. And to Raleigh Wiesen from Rivers. Lisa Schroeder from Mother's Beast Throw. Richard Horton from Pepper Meal. Mike Grayick from Cadillac Cafe. Anton Paste from Delta Cafe. Jamie Tuma from Shea Jose West. And David Barber from Three Scare at Grill. Thank you so much. And thanks to the members of OPB. We've had a great time. And we're going to dig in right now. We're going to say thank you very much. Bye-bye. Bye. Thank you. All collars age 18 and over are eligible to be entered in prize drawings. Collars need not contribute to enter.

Entries are compiled and a random drawing is held at the end of each prize drawing period. Prizes are valued based on fair market value. Winners will be notified by mail. OPB employees and their families are not eligible to participate. For real, to the greatest big band hits ever from the Glenn Miller Orchestra. All the songs you remember. That's the baby six five thousand. Have the time of your life with the Glenn Miller, stick tackler. Join us tonight at 730, here on OPB.

I'm a hooked on feeling. Join host Tony Orlando for a special reunion with Tell Mahakens and Joyce Vincent with special guests Dion Warwick. B.J. Thomas, Debbie Boone, the fifth dimension, the association. I'm calling home, I've done my time. Join us tonight at nine, here on OPB. You're watching Member Supported OPB. As a Pam prevents seizures. If a prescription says we now join our regularly scheduled program in progress. When someone calls a prescription in over the phone, along with the name of the medicine will be the strength and the dosage form. S.I.G. means instructions. And this is what the pharmacist will put on the label for you. Abbreviations used here on the prescription are from the Latin.

Q.D. means once daily. B.I.D. twice daily. T.I.D. three times a day. And Q.I.D., you're right, four times a day. PRN stands for pro-ray nada, or when needed. A when needed instruction should always include what the medicine is for, such as PRN pain. Or PRN wheezing might be on an inhaler. Or PRN anxiety for tranquilizers. Know how many pills or puffs or drops you need for one dose. And if you need to take it on an empty or full stomach. At bedtime with certain foods or anything else for that particular medicine. Finally, check the refills. Some health care providers will allow refills for a year, depending on the medicine. Others may want you to check in before refills authorized. Don't ever think that you can simply alter the number here to make it more convenient. That's fraud and it's not a good thing. Your best approach? Discuss the details of the prescription with a health care provider before you leave for the pharmacy.

If you have a nose bleed, don't ever tilt your head back to try to stop the bleeding. The blood could run down the back of your throat and make you choke. Instead, pinch your nostrils, bend forward, and put an ice pack across the bridge of your nose to stop the bleeding. Here are some tips for managing ear problems. First, never put anything smaller than your elbow and your ear. You could injure your ear drum. If your ears plugged with wax and you want to flush it, choose a syringe designed for the ear. See this special tip? It won't go past the outer ear, so it won't create a high pressure stream of water against your ear drum. You can either fill a sink with water or use a small basin like this. The most important thing is to make sure the water is not too hot or too cold. If it's too hot, you could burn yourself and too cold. You could stimulate a reflex in the ear that could make you vomit.

Stick your finger in the water. Aim for body temperature. You want to squeeze the syringe so it fills with water. Then hold your head over the sink, place the syringe in your outer ear, and gently squeeze. If you're using ear drops, you want to rub the bottle between your hands. Never shake it to warm it to body temperature just before you put the drops in your ear. Some people like to use hydrogen peroxide to clean the ear. They put it in with a dropper. The problem is that once the fizzing stops, you're left with plain water in the ear. And too much moisture in the ears can lead to swimmer's ear. So if you like the hydrogen peroxide, follow it with a few drops of rubbing alcohol to dry the outer ear. Eyedrops are a challenge for many people. Those of us who wear contacts can touch our eyeballs and not think twice. But I've had many patients that can't stand even having a dropper in their field of vision. There are four types of eyedrops you can buy over the counter. Anti-histamine drops reduce the itching that comes with allergies.

They may burn when you first put them in because of the irritation already present in the eye. De-congestant drops shrink blood vessels and reduce bloodshot eyes. Analgesic drops reduce the pain from irritation and lubricant drops moisten dry eyes. If your eyes are bothering you, check with the pharmacist or your healthcare provider. And if you don't see a significant improvement in just a couple of days, be sure and get an eye exam. You only get two eyes. For people who can't keep their eyes open for drops, like five here, there are a couple tricks you can try. One is to rest your hand on the forehead so you have some support. But if you get near the eye and they're blinking, you don't want to try to hit a moving target. So instead, close your eye gently and you can just put the drop on the lid. Now blink, blink, blink, blink and now squeeze. Blinking allows the drop to get in the eye and squeezing keeps it in the eye so that it won't drain through the tear ducts. Another trick is to hold the nose that will also block the tear duct.

If you are trying to quit smoking, congratulations. The pat is a popular way to reduce your craving for nicotine. But it's important that you know how to use it properly. The patch is designed to release nicotine over a period of time. So to reduce your dose, it's critical not to cut the patch and then put it on your skin because you could give yourself an overdose. And don't ever smoke when you have the patch on. The combination of the nicotine from the patch and from the cigarette could raise your heart rate enough to cause a heart attack. If you've got a bad back, watching television in this position is probably one of the worst positions you could choose. I mean, there are modes fine, but lying like this puts a tremendous amount of stress on the low back and can cause a lot of pain. One thing you can do is pull your knees up to your chest. This is great to do in bed in the morning before you get up to stretch your lower back too.

The problem is it's hard to lie here and watch television this way. So what you can do is use something like a milk crate or maybe a basket or some pillows to prop up your legs. The key is that you need a 90 degree angle from the body to the hip and then another 90 degree angle at the knee. This takes all the pressure off the low back. If you're having spasm, this is also a great position for sleep. Instead of the crate, you can put in pillows to achieve those same angles. And then you can sit back and watch public television comfortably. And terracoded tablets are designed to dissolve in your intestine instead of your stomach so you don't get stomach irritation. That's great for your stomach, but if you've got a headache and taken terracoded aspirin, they'll take longer to give you an effect. Ah, heat.

Applying heat to a sore muscle or aching back can be just divine. And there are so many tricks you can use to get the most comforting soothing heat for your particular sore spot. Be very careful about applying heat to your skin if you have any condition that decreases your ability to sense heat so you don't burn yourself. Also, if it's a new pain and you're not 100% sure what the cause is, check with your healthcare provider. For example, if your back pain is coming from a disc and not from a pulled muscle, he can make the tissues swell and make a bad thing much worse. There is of course the traditional heating pad that you plug in and place on the area that's sore. Don't fall asleep on a heating pad otherwise you could get burned. This newer generation of heating pad has a special cover that traps the natural moisture from your skin and makes this moist heat. Many people find moist heat penetrates the muscles better for quicker relief. Then there's the time-honored hydrocalator. In physical therapy centers, these are kept in steamy boxes and then wrapped in thick layers of towels before they're applied to the body because they get very, very hot. You can heat them at home in a pot on the stove and use a wooden spoon to pull it out.

If you need moist heat over a small area, you can put washcloths in a slow cooker. First, dampen the washcloths with water that leaves them hot to touch, then lay them in the slow cooker and turn it on. Put the lid on, you have a nice supply of warm moist wraps. When you apply it to the skin, cover it with plastic wrap to keep the heat in for as long as possible. When you're done, simply put the used washcloth on the bottom of the crock pot and by the time you get to it, it will be warm and ready to go. I used this method when I did home care and people had tender spots on their arms from an IV. If you're having day surgery, you may want to set this up for when you get home, just in case your arm is sore. It's so soothing. And then there are these products, typically filled with flaxseed that I just call snugglies. You can heat them in the microwave and then put them where it hurts.

Be careful, it's very easy to heat them too much. Try a few minutes at a time, turn them over halfway through and you can always add time if they aren't warm enough when you take them out. In the winter, if I'm particularly cold, I'll heat one up at bedtime to warm up me and my bed. Most also have a Roma therapy built in so you get the benefit of her relaxing healing fragrance as well. There are also commercial disposable products you can use. These, for example, generate heat through a chemical reaction that occurs when the air hits the wrap. You must read the package and follow the instructions carefully. This wrap, for example, can only get to 104 degrees, so it can safely be applied to the skin. This wrap, on the other hand, can get to more than 120 degrees, so you have to attach it to clothing over the painful area, because if you put it directly on the skin, you could get burned. These heat-producing wraps last at least eight hours, and I know I couldn't live without them. Then there are products that don't actually increase temperature, but you will feel heat because of the medicine they apply. Just like the muscle ointments, you can buy in a tube.

The medicine on these wraps is called a counter irritant because it slightly irritates the skin, bringing more blood to the area and giving you a warming sensation. And whoo, you can use it to clean your sinuses too! Never use the ointments at any form of heat at the same time because you could get burned. This is another wrap that you might want to try specifically designed for joints. This blue is where the medicine is, and you can put this over your elbow or your ankle or get a larger item for your knee. Did you have too much to drink the night before? Here are some hangover tips. First, don't starve yourself. Make sure you eat and drink. The best thing are fruit juices because the natural sugars will help get rid of that headache. Also, complex carbohydrates like honey and crackers will help your body metabolize the alcohol more quickly. And for that headache, no acetaminophen. You don't want to stress a liver that's already had enough. When you have a headache, what you're really feeling is pain in the skull and scalp because the brain itself has no nerve endings to sense pain.

Headaches that are not signs of another problem can be broadly categorized into three groups. Tension headaches are the most common. Typically, they result from muscle contractions that begin when everyday stress starts to build up. You may notice your shoulders are up around your ears or that your neck is tight when you try to turn your head. Those muscle contractions lead to the scalp and voila, you have a miserable headache. Unless you clench your teeth while you're asleep, it's unusual to wake up in the morning with attention headache. Migrains are a specific diagnosis, not a catch-all term for a particularly bad headache. Pain is typically throbbing on one side of the head, is often so bad that it makes you sick to your stomach and it's generally disabling. People with migraine will hold themselves very still and try to avoid noise and light. 75% of those with diagnosed migraine are women.

Cluster headaches, on the other hand, hit men about 85% of the time and typically wake them from sleep. You may feel as if you have a hot poker in one eye and the eye will be red and tearing and the nostril on the same side will be stuffy. Unlike those with migraine, people with cluster headaches usually can't keep still. The pain is so bad they typically rock back and forth. And here's an insider tip. If you've been diagnosed with migraine or cluster headaches, carry a note from your healthcare provider. You see, people who go to the ER just to get drugs often say they have migraines because there's no diagnostic test we can do on the spot to see if they have it or not. Because of this, people who say they have bad headaches often get the third degree before they can get pain medicine. If you're already seeing someone for headache management, that note will speed your care. Once you figure out what type of headache you're having, you can match the treatment to the problem. Unfortunately, tension headaches fall right in your lap.

Since the problem is muscle contraction, the solution is breaking the spasm. You can try a heater cold on the back of your neck or take a hot shower and let the water beat down while you turn your head. Find relaxation time. That'll help tension headaches. Migraine and cluster headaches are best managed with prescription drugs that will head off attacks at the first warning. However, research has shown that you can get a boost from pain relief from common medicines such as aspirin or acetaminophen by adding caffeine to the dose. You can either buy over the counter pain medicine that contains caffeine, just look on the label, or drink a cup of coffee or a can of caffeinated soda with your pills. A Charlie Horse is a spasm in that big muscle that makes up your calf. It can be so painful it wakes you from sleep. Here's how to treat it. First, grab your toes and pull them toward your nose. That'll help stretch the muscle and can sometimes break the spasm. Otherwise, gently need the muscle. It'll be painful, but it's the way you can break that spasm.

Wet tea bags can be very soothing. They contain tannic acid, which can ease the symptoms of cold-sourced mosquito bites, sunburn and other skin irritations. It doesn't need to brew in hot water. Fill a cup with cool water, which is most soothing, and drop in the tea bag for a few minutes. Pull it out, squeeze out the excess water, and apply it to those tender spots. You can also put tea bags in your bath water, and for extra soothing for burning skin or eyes, stick that cup with the tea bag in the fridge. You'll cool the tea bag, and it'll be extra soothing. These jars of petroleum jelly are great, but they can cause problems if you put dirtier contaminated fingers in the jar. The best approach with any product like this is to use a clean cotton swab and pull out what you need. You can pull out a small amount, put it in the palm of your hand, and then apply it to your skin. If you need more, use a fresh cotton swab to get it.

There are many types of skin treatments on the shelf in the drugstore. There are four ways medicine can be prepared for application on the skin. Once you know which is which, you can choose the one that's best for your skin type. Gels are the most drying. They can dry the skin and carry medicine at the same time. You would never want to apply gel to dry or crack skin, for example, because in that case, you need as much moisture as you can get. Lociens can dry if they contain a lot of alcohol, and they can provide some moisture. Lociens tend to be runny and thinner than the others. Creams are used to apply medicine to dry skin. They help moisturize and hold in the skin's natural moisture. And finally, ointments are the least drying. They typically provide a protective layer on the skin and hold in moisture. If you're not sure which is best for you, ask the pharmacist in the store or your healthcare provider. Here's a surprise. Never store medicines in a medicine cabinet in the bathroom.

Because the heat and moisture from the shower or the bath can break down medicines far earlier than the expiration date on the bottle. That place for medicines in a shoe box covered from light on the top shelf of your linen closet. Old wives' tales, we've all heard them. Some of them are just that, tales. Others are true. Let's see if you can separate the myths from the facts. Fluid from poison ivy breakouts can spread the rash. Washing clothing with detergent and cold water does not kill bacteria. Cigarette smoking increases stomach acid. Should you starve a fever? Treat a mile burn immediately with ointment or butter to seal and protect the skin. A high fever is particularly dangerous. When we return from this short break, we'll see how you did separating these myths from the facts.

And Pat has a wealth of information to offer you and there's so much more coming up in the next segment. So please stick around and you'll have the answers to that myths and facts quiz. But first, this is a great opportunity for you to go to the phone and join your local public television station right now. Call us and call the number on your screen and become a member today. My name is Lee Newton. I'm joined with Jim Masters and Pat Carroll is right here in the studio with us. And it's a great time for you to speak up and say this is the kind of programming that I want to see on public television. The kind of wonderful informative programs that offer you information that you can use right away to help your family to cure illness and injury. There's so much more coming up, you're not going to want to miss a minute of it. But first, go to the phone and become a member today. You can join us at any level that you feel comfortable.

You can join us at the basic level if you'd like to do that. And you'll feel so good that you've become a member. Now, we also have suggested levels and let's take a look at what those levels are. For a pledge of $100, we'll say thank you with a VHS or DVD of the program you're enjoying. It includes all of Pat Carroll's helpful hints and demonstrations and bonus material not seen in the broadcast. For a $75 pledge, we can send you a 98-piece first aid kit, which includes medication, antiseptics, bandages, wound care, a cold compress, and much more. So you can apply what Pat has taught you to take care of your family. At the $60 pledge level is Pat's book, what nurses know and doctors don't have time to tell you. It has over 300 pages filled with practical information and easy to follow instructions that could save you time, money, and may be a trip to the doctor's office. A $220 donation will go a long way for your public television station and with that, we'll say thank you with this great combo. It includes your choice of the VHS or DVD of the program, a copy of Pat's book, what nurses know and doctors don't have time to tell you and the handy first aid kit.

Choose the level that's right for you and make the call now. Thank you. So as you can see, we have many ways designed to say thank you for your pledge to this public television station right now. And we certainly hope you'll dial the number on the bottom of your screen and do that so we can continue the rich lineup of programming that you've come to count on for so many years here on this public television station. I am Jim Masters. It's my privilege and honor to welcome Pat Carroll into our studios right now, Pat. Good to see you. And this is an absolutely stunning and spectacular program. I'm learning a lot. I think one of the tips I like so far from this program was if you have heartburn to take a piece of celery and eat that because it absorbs the acid in the stomach, never do that. And it's a great trick. If you happen to be out in an event, you're at a wedding, you're at some sort of event, you don't have anything with you. The celery is a great trick. One of the great things we have designed is the first aid kit. Now this is for a pledge of $75 and there's 98 different pieces and all kinds of goodies in here. You're going to do a demo right now with Bob, of course. And what is this demo we're going to do here?

This is to show people how to use mull skin. Mull skin is a part of the kit and it's used to protect blisters. You can put it on your skin in an area where you think your shoe is going to rub or if you already have a blister, you can use it to treat it. You simply cut a hole from the middle and you use it as a blister doughnut. And you put it over the blister. This will give you cushioning. You peel the backing off. If you like, you can put a gauze pad over the blister for extra cushioning. And then you can simply tape it in place or you can wrap a gauze around the area of the blister to keep it clean. Because blisters should be left alone. You don't want to puncture them and then you're good to go. And many more tips coming up today here on your public television station. It is this public television station that it continues to provide the programs that matter to you again for a pledge of $75. You get all of what you just saw there. And it's chock full with 98 different pieces of incredible gadgets and tips and helpful hints. And that's what we're doing today for you here at this public television station.

We certainly hope you'll call with that pledge of support right now. Do it. Get to your phone. Thanks. Hints for health and nurses notebook. This is a wonderful program that really fills in the gaps for you and your family when you have colds, coughs, sore throats, cuts, scrapes, maybe an ankle sprain or wrist sprain. This is where when you have something that happens, but it's not quite something that requires a doctor's appointment or going to the emergency room. If you want to treat it yourself, Pat gives you the information you need to do it and to treat your loved ones. This is an essential resource for your family. So if you'd like, of course, you can join us. You can get this program on DVD or VHS or her wonderful companion book, great reasons to go to the phone and support your public television station. This is so important. This is how we have survived for so many years here and we've been doing it because of people just like you who believe in fine educational programs, programs that are entertaining as well. I teach you something that you didn't know so many of the information, the topics that Pat talks about, the myths and facts, they're so surprising.

So many of us have gotten our medical information over the years from a grandmother, a mother, a friend. Pat is setting the record straight. This is great information for you and your family. So why not go to the phone right now and support it with a pledge of support. PBS is always that trusted friend that you can turn to for great information and television programming, but we cannot do it alone. You are a partner with us right now when you call, you make a pledge, you call the number on your screen and you join us. You can join us as a new member, you can renew perhaps or you can give an additional gift. Whatever you would like to do is fine with us. We want to hear from you a note that programs like Hints for Health and Nurses Notebook are giving you new information, surprising information that you didn't have before. Say thanks with a pledge of support. Call the number on your screen. Please go to your phone right now and generously support the programs that matter to you. Like this one today, Hints for Health and Nurses Notebook with Pat Carroll in the studios.

Taking a look at this great book here, what nurses know and doctors don't have time to tell you, but Pat's telling us today for your pledge of $60. This could be sent to you as a wonderful way to say thank you for supporting this public television station. There's so many wonderful things in here Pat, treating and preventing injuries, stomach aches, choosing your medicines wisely. Basically, if you're going to go to a pharmacy, don't leave home without this, huh? Yes, one of the things I thought of when I wrote the book is that people don't go up Mount Everest without a Sherpa to guide them. So I wanted to provide that same guide to the readers who buy this book. It goes through all the different kinds of generic names, what to look for on labels. And if you take that chapter with you into the pharmacy, you'll have a guide just like the folks who climb Everest. Go to your phone right now. Again, pledge the support. It's the support that keeps programs like this alive and well on this public television station. Make the call. Welcome back. Let's see how you did separating myths from facts.

Fluid from poison ivy breakouts can spread the rash. That's a myth. Poison ivy rash has occurred because of an allergic reaction to the chemical from the leaf of the plant. The fluid that comes from a rash is sterile and contains no allergens. Next, washing clothing with detergent and cold water does not kill bacteria. That's a fact. Research shows that hot water is necessary to kill bacteria. Next, cigarette smoking increases stomach acid. That is a fact. Anytime something is in the mouth, the stomachs accretes acid to prepare for food digestion. Cigarettes are sort of like a tease for your stomach. It prepares for food and none arrives. Should you starve a fever? No, that's a myth of fever increases the metabolic rate. Thus, more water and calories are needed. Should you treat a mild burn immediately with ointment or butter to seal and protect the skin?

That is a myth. Burns are most effectively treated by cooling the skin while avoiding frostbite by not putting ice directly on the burn. Ointments in butter actually hold in the heat and can increase a burn severity. A high fever is particularly dangerous. That too is a myth. The degree of fever has little to do with how dangerous it is. Many people, particularly seniors, can have life-threatening infections with a body temperature at or below normal. You might have heard that a common hemorrhoid remedy will reduce puffiness when you put it around your eyes. And that's not an old wives' tale. A special ingredient called live yeast cell derivative or LYCD on the label actually does help make skin look better. However, it's not included in hemorrhoid remedies in the U.S. anymore. If you need it, you can get it in the Canadian preparation.

When I worked through the drugstore last week, there were more cold, flu sinus analogy medicines than any other group. And the marketing is fierce. If you have maximum strength, this and advanced medicine that extended relief non-drowsy nighttime gel cap stablets, cap seals. Desoving tablets and liquid. Be afraid. Be very afraid. And don't venture into that pharmacy aisle without your insider info. First rule, don't choose your medicine by the marketing name on the box or the bottle. Read the ingredients. And here's how to decipher that label. Deconjustance shrink blood vessels to reduce swelling. They can also, though, act as stimulants that may keep you awake, increase your heart rate and raise your blood pressure, which can be a real problem if you take them at bedtime. The most common de-conjustant to look for on the box is pseudo-affedron. It's used primarily to relieve your stuffy nose. And a histamine makes sense if you have allergies, but not if you have a cold because you're not allergic to that.

They block histamine's effect in the body, which causes itching and that runny or stuffy nose. Diphon hydramine is used in many over-the-counter remedies, and it can make you drowsy. In fact, if you go to the sleeping pill aisle, it's the main ingredient over there. Other popular antihistamines are bronfeniramine and chlorfeniramine. Drowsiness is fine if you're taking these medicines at bedtime, but not so great during the day. In recent years, non-sedating antihistamines such as loradidine have been reclassified from prescription so you can buy them over the counter. But they generally cost more than the others. If you're not sure which is which, or which is best for you, check with a store pharmacist about which antihistamines can make you sleepy and which don't. Now, this is where it gets tricky. The de-conjustant and antihistamine side effects are sometimes used to counteract each other. Products marked as nighttime, make use of the antihistamine's drowsiness, and daytime medicines use the de-conjustant's stimulant side effects to keep you awake. But if you don't need an antihistamine, you shouldn't take it just to counteract the side effect of the de-conjustant.

And if your allergy medicine makes you sleepy during the day, you need a different daytime allergy medicine, not a de-conjustant to wake you up. It can get confusing, I know. Cough suppressants reduce the urge to cough, which is terrific if you have that annoying tickle that serves no useful purpose. The most common over-the-counter cough suppressant is Dextromythorophane. You'll see it as DM on the label of many cough medicines. On the other hand, expectorans thin mucus so you can cough it out more easily. Look for the name Guaifensen on the label. Choose one or the other, though. It doesn't make sense to loosen mucus and then suppress your cough. In any case, if you need these medicines or any over-the-counter remedy for a couple of weeks, it's time for a visit to your primary care provider for an exam to figure out what's causing your symptoms. And also be aware that almost all of the multi-symptom-cold-flu sinusinology remedies also contain pain medicine. Read the label carefully. There are sad reports of overdoses that occurred because consumers just didn't realize that the medicine called allergy medicine contained in analgesics, so they took that remedy, plus pain pills effectively doubling the dose. Be a smart consumer and read the ingredients. Note just what you're buying. Match the remedy to your symptoms and don't be afraid to ask for help from the pharmacist or your health care provider.

If you have pain on your jaw or on your face, before you ever apply heat, check with your primary care provider or your dentist. If you have an abscess, putting heat on your face will make it hurt much worse. There are hundreds of types of arthritis, but two are diagnosed more often than the rest. Osteoarthritis and rheumatoid arthritis. 20% of all adults, more than 41 million people, have arthritis symptoms. Osteoarthritis affects 20 million Americans and the numbers will continue to rise as baby boomers age. I should know, in the last year I've begun to have symptoms of joint pain and morning stiffness in my right hand. Osteoarthritis is a wear and tear disease. Over the years, cartilage wears away, reducing the normal cushioning present when bones come together to form joints. On the other hand, rheumatoid arthritis affects about 2 million people and 2 to 3 times more women than men.

In rheumatoid arthritis, the immune system attacks normal tissues and unlike osteoarthritis that is limited to just the joints, people with rheumatoid arthritis also feel ill, they lose weight and they may have a fever when they have a flare. I've been trying various tricks to manage my hand pain. As it's typical with osteoarthritis, it's worst in the morning and I find it hard to make a fist when I get up. After trial and error, I've discovered that heat therapy is very soothing. I squeeze and release my hand under the hot water in the shower to help relieve the stiffness. For osteoarthritis, there's really no right or wrong approach to symptom relief. If it works for you and keeps you moving, it's right. I treated myself to a paraffin dip to soften my skin when I was having my nails done and not only did I have dreamy soft skin afterwards, but I also had much less pain and stiffness. So I looked around and discovered that you can buy home paraffin baths for 20 to $30 at major discount stores and pharmacies.

Here's how it works. Plug in the unit and allow about 2 hours for the wax to heat and change from a solid to a liquid. Make sure that there's a tray to cover the heating element so you don't touch the element and get burned. Wash your hands and remove any jewelry. Before you dip your hand in the bath, you want to make sure that you have a plastic bag or a sheet of plastic wrap to put around your hand after it's got the paraffin on it and then you want to put it in a mitten to hold in the heat. Then you're ready to dip your hand in the bath. Keep your fingers spread apart and be careful not to touch the sides of the paraffin bath. Take it out, the wax will drip, wait until it stops dripping and the wax turns from shiny to dull on your hand. Once that happens, you can dip again. You want to do this for a total of 5 or 6 layers on your skin. Be sure to keep your fingers wide apart so the wax gets all the way around the fingers.

So I would have done this 5 times and once you have a nice club of paraffin on your hand, slip it into the plastic bag that comes with the bath or just wrap your hand in plastic wrap. Then to keep the heat in, you'll put your hand in a mitten, do the other hand, relax for about 15 minutes. Use this as your relaxation time. Set a timer so you can just drift off. It's a great way to wind down at the end of the day and reduce pain and stiffness before you try to go to sleep. When you're done, remove the mitten, peel off the plastic and just peel the glove off, drop it in the bath where it'll melt and you can use it again. You can dip your feet as well as your hands wherever you need the relief. Have you noticed that your face seems red? It could be a wind burn or a sun burn, but if it's lasted a few months, it could also be a skin condition called rosacea.

And ladies, don't go to that cosmetic counter looking for a way to treat it because the creams they offer the cosmetic counter typically contain steroids. And steroids are the last thing you want to put on a face with rosacea. It's something most people don't want to think about. But as an ER nurse, I strongly urge you to sit down and talk with your family about what you would want done if you suddenly became critically ill or were in an accident and couldn't make decisions about your own care. When anyone comes into the hospital, the law says we must ask if you have advanced directives, regardless of your diagnosis or your prognosis. This refers to two documents, a living will and a durable power of attorney for healthcare, which in some places is called a healthcare proxy or a healthcare surrogate. Most people are familiar with a living will.

It's an instructional document that describes what you do and don't want done if you have a terminal illness, if death is imminent, or if you're in an irreversible coma. The durable power of attorney for healthcare is different. In it, you name who you want making decisions about your care if you are unable to make them yourself. Normally, that decision making power goes to your legal next of kin. Regardless of your age, you need a durable power of attorney for healthcare if you're living in a domestic partnership in which the person who knows you best and the one you want making decisions for you is not your legal spouse. Or if you're estranged from the person the law says is your legal next of kin, particularly if there is no legal separation. Or if you have relatives with equal legal status, such as two parents, or two or more children, and you want to designate one person over another to make decisions for you, or for example if you wanted to skip a generation and name a grandchild instead of one of your children. Ideally, these documents should be prepared by an attorney who knows you and your family situation the best.

If you cannot afford an attorney, there are many websites that provide sample documents. Just be sure that the document you choose is designated for your state's laws. Finally, don't think you don't need these documents if you're young and healthy. Accidents can happen at any time. Help your ER ICU nurse to help you and the ones you love. There's some controversy today about whether you should be aggressive about treating a fever, because fever is your body's way of turning up the temperature to make the environment less hospitable to bacteria and viruses. However, if it's hot outside, it's important to try to get that fever down, because otherwise you'll be at a greater risk for heat illness. As long as you can tell whether something is too cold, you can never go wrong with cold therapy. It can be soothing by numbing the skin and it drinks blood vessels and reduces swelling and inflammation, which is often the source of your pain.

If you're not sure what to do, go with cold. Usually for injuries, it's ice for the first 48 hours, and then a transition to heat if things are settling down as they should. Never put cold directly on the skin unless you're doing ice massage or you could get frostbite. More about that ice massage in a minute. One choice is to use a commercial cold pack. There are many single-use packs that are great to carry with you because they don't get cold until you activate them. In this case, you squeeze it to cause the chemical reaction that creates the cold and then shake it to mix the chemicals. Then there's the frozen vegetable approach. First, you want to make sure it's a bag, don't try to use a box, and choose small veggies like peas or corn that will conform to the area you need to ice down. Once you use the package for therapy, it'll thaw a bit so you don't want to re-freeze it and eat the veggies. Just mark the package so you know, and you can use it over and over again. I just love these homemade slush bags. I made them by combining one part of regular rubbing alcohol with five parts tap water.

Since the alcohol requires colder temperatures to freeze than the water does, you get slush that molds and conforms nicely to any area of the body. If you use green-colored alcohol or add food coloring, you can tell that this is a medical bag in your freezer. Make sure you use something that seals tightly so nothing leaks. These two can be used over and over. Another great trick is to use ice cups. Fill paper cups half to three-quarter full with water and pop them in the freezer overnight. Just peel back the sides of the cup and then move the ice over the painful area. Be careful to keep it moving and don't use it for more than ten minutes every hour or two to prevent frostbite. As you can see, this one gets a little messy, but you can't beat the pain relief. You can also use these snuglies filled with flaxseed. You can heat them in the microwave or pop them in the freezer and voila, you have a cold pack.

The flaxseeds are not as jarring as regular cold packs or ice, and I found they were great after I had root canals and tooth extractions. And finally, if you're in a pinch and you don't have any of these, you can take a cold soft drink can, slip it in a sock and you have an effective emergency cold pack. There's a nationwide drive to improve patient safety and you're an important part of that process. If you ever have an ID band put around your wrist, check and make sure your name is spelled correctly and that your birth date is correct. If you have blood drawn, look at the labels that the technician or the nurse is putting on the blood. Make sure your labels with your name and birth date are on your blood and don't leave until they're labeled. Heat illnesses can range from annoying in the case of a prickly heat rash to life-threatening heat stroke.

If you're with someone who becomes confused or behaves strangely in a warmer hot place, that's a serious warning that you may be dealing with heat stroke. Have someone call emergency services while you start cooling the person down. Get them into air conditioning if you can or at least into a cooler place like a shaded area. Grab whatever cold packs you can from a cooler, cold soft drink cans or ice in a sock work just fine. Place them where large blood vessels are closest to the skin, in the armpits, the folds of the groin and the back of the neck. Another trick is to cover the skin with wet towels or sheets because evaporation will help cool the body. Whatever you do, remember that getting that person to definitive emergency care is the most important thing you can do to save their life. Heat illnesses have been reported in 70 degree temperatures. It doesn't have to be a heat wave to stress your body. To reduce the risk of heat illness, never withhold fluids, particularly from athletes. Allow for adequate rest periods where light colored clothing that breathes and think twice about heavy exertion and hot or humid weather.

Remember that your body is stressed if you spend a lot of time in the sun, too, such as gardening, sunbathing or watching a sporting event. You don't have to be running a marathon to get seriously overheated. I have more myths and facts for you to determine what's true, what's false. Let's see how much you know. Kanker sores are very contagious. Colds are most commonly spread through the air by coughing and sneezing. You're considered constipated if you don't have a bowel movement every day. Itchy palms can warn of a serious allergic reaction. Stomach ulcers are caused by spicy foods and other dietary indiscretions. Spunging off with a diluted alcohol solution reduces fever effectively. We'll review whether these are myths or facts in just a few minutes. I'll be right back. Hints for health and nurses notebook. There is so much interesting and surprising information in this program.

I hope that you're enjoying it and you'll go to the phone right now and pledge for your local public television station. The station that brought you this wonderful program. My name is Lee Newton. I am joined by Jim Masters and we have Pat Carroll right here with us. She'll be doing some demonstrations and answering some questions a little bit later. But first you have a wonderful opportunity to go to the phone right now and become a member at this station. All you have to do is dial the number on your screen and become a member at any level that you feel comfortable with. It could be $30, $40, $50, whatever you choose. But if you choose $100, we have a choice of either the DVD or VHS of the program that you're watching right now. And this copy will have bonus materials, bonus information that you will not see on this broadcast. So it is a wonderful opportunity if you're learning from this and you find it fascinating and feel that this is really a reference that you must have for your family.

Why not go to the phone right now and make a pledge of support? Let's take a recap right now. Some of the great thank you gifts we have here at your public television station starting off at the 220 level. We have the DVD or the VHS of Hints for Health on Nurses Notebook. That's the program that you enjoyed today more coming up. And that also includes the what nurses know and doctors don't have time to tell you. It also comes with that 98 piece first aid kit chock full of all the great things you've seen demonstrated today. For $100, we have the DVD or VHS that includes bonus material that's out the show you're watching right now on Nurses Notebook, your choice VHS or DVD. For $75 pledge, we have the 98 piece first aid kit by itself with all the great goodies in there. And for a $60 pledge, we have this invaluable book which of course is what nurses know and doctors don't have time to tell you. That is filled with chock, chock full of information here treating and preventing injuries and a lot more. Your pledge helps us here at public television. Make it right now, thanks.

For a pledge of $100, we'll say thank you with a VHS or DVD of the program you're enjoying. It includes all of Pat Carroll's Healthful Hints and Demonstrations and bonus material not seen in the broadcast. For a $75 pledge, we can send you a 98 piece first aid kit which includes medication, anticeptics, bandages, wound care, a cold compress and much more so you can apply what Pat has taught you to take care of your family. At the $60 pledge level is Pat's book, what nurses know and doctors don't have time to tell you. It has over 300 pages filled with practical information and easy to follow instructions that could save you time, money and may be a trip to the doctor's office. A $220 donation will go a long way for your public television station and with that, we'll say thank you with this great combo. It includes your choice of the VHS or DVD of the program, a copy of Pat's book, what nurses know and doctors don't have time to tell you and the handy first aid kit. Choose the level that's right for you and make the call now. Thank you.

This program is an essential resource for you and for your family. Think of how you can treat your loved ones in those moments of panic when someone is hurt or ill. You can use Pat's advice and help that person, help that loved one, bring them relief and that is what she does so well with this program and with her companion book, what nurses know and doctors don't have time to tell you. So join us right now, support your local public television station. We are the ones that brought you this program and we want to continue to bring you more informational educational programs like this, but we can only do it when you become a member today. So call us at the number on your screen, join us at whatever level you feel comfortable at whether it is $30, $40, $50, $100, you choose the amount. But why not go to the phone right now and become a member and now let's go back to Jim Masters and Pat Carroll. Thanks, Lee. And for the $75 level, you get the wonderful first aid kit and we were thumbing through this kit. This is wonderful because there's other items that people have personal items that they can fit into this first aid kit, right?

Absolutely. The reason I selected this kit for you public television viewers is because it's flexible since it's soft sided. For example, if you need to take an inhaler with you, you can just tuck your inhaler right in the kit or if you have a beasting allergy, this is a beasting allergy kit and you can put this right inside and zip it up and hold it that way or if you need medication. You can stick pills in a little holder, that'll fit in there or for example, if you're going hiking or doing some extra activity, you can stick an elastic bandage in, zip it up and you're ready to go. And there's 98 pieces in this kit is there. Yes. All kinds of different things. So it really takes care of just about every minor problem that you're likely to run into. It's a terrific show. Call us right now. This public television station is here to provide the kinds of programs that you'd like to see. And Pat Carroll came to this television station right now to lend her support. And again, it's a wonderful opportunity because public television has been known for so many years to give you the programs that inform, entertain, and educate.

And these helpful hints that you're getting from Pat Carroll right now where the nurses' notebook are invaluable. Think about what it would cost to go to a doctor's office and speak with a doctor or a nurse and actually get this kind of information. You're getting it right now because of this public television station. Your support is vital and it's important. Make that call right now. Thanks. And we have so much more information coming up in the next segment. So go to the phone right now so you won't miss a moment of it. Pat will tell us how to take a temperature accurately with a thermometer. How to treat a cut to prevent infection? Information on heat illness, on heartburn, all of the common yet annoying problems that so many of us deal with. This is the wonder of this program. Hints for health, a nurse's notebook. She is gone to your local drug store, looked at all of the medicines that so many people buy and has translated that information into this program. Seeing what are the things that can found us the most. So if you appreciate all of the wonderful information that you are getting from this program, hints for health, a nurse's notebook, why not go to the phone and support public television.

No other station would bring you a program like this one. And that is why it's so important to support your local public television station. And ensure the programming like this is here to stay for decades. PBS has been the place that you've turned to that you felt good about and you can continue to feel good as a member when you join us right now as a new member. Perhaps you can renew your membership or give an additional gift. And if you can join us at the $220 level, we have the combo package which has some wonderful ways for us to say thank you to you. It includes a first aid kit, of course, Pat's companion book, what nurses know and doctors don't have time to tell you. And you can choose either the VHS or the DVD of the program that you're watching right now. And remember that includes bonus material as well that you won't see in the broadcast today. So why not go to the phone, feel good that you have done your part for public television in your community.

And you will know that you've brought more wonderful, entertaining educational programs like this to television. Do it today. Put a dollar value on all the enjoyment you're getting from this show and all the practical and helpful hints with hints for health. This nurses notebook, it's a great show and one we produce here at public television. And then again, your support of this public television station allows more programs like this to come alive and well on your tube right now. Go to your phone. Great way to say thank you at the $220 level is the DVD or the VHS combo, which is the show right now, nurses notebook. You also get what nurses know and doctors don't have time to tell you, which is a great book. And we get this first aid kit as well, which has 98 different items, one of which is the guys in the iPad. Pat Carol is with us right now in studios. You can do a great demo. A lot of people don't know how to put on iPads properly. And the purpose of an iPad is to keep the eye from blinking. So you have two options. You can either put it on like this or if the person has a deep eye socket, you can fold it in half and put it below the eyebrow like that.

Now some first aid kits will tell you to use tape to put it on that way. I much prefer to use a gauze wrap like this so that you don't have tape across the eyebrows. The key is to make sure that that gauze goes under the ear so it'll be anchored in place. Another terrific practical tip right here on public television. Where else would you expect great tips like this? We certainly hope you're enjoying this program. We're going to be going back to it momentarily, but we'll be going back to it. Hopefully with you as a member of this public television station, make that call right now. We'll wait for it. Enjoy the show. Thanks. Partial funding for this program was provided by Excelsior College, offering degree opportunities in various disciplines via distance learning, including nursing at the associate baccalaureate and master's levels. Information is available on the web at excelsior.edu. And by contributions to your PBS station from viewers like you.

Thank you. Hello again. Are you ready to see how well you did on our myth and facts quiz? Here we go. Cancer sores are very contagious. If you said that's a myth, you're right. Cancer sores result from some sort of an injury in the mouth, such as eating pizza that was too hot or having dental work done. These white sores are injuries. They're not infections and thus not contagious the way a cold sores. Next, colds are most commonly spread through the air by coughing and sneezing. That too is a myth. Research shows that colds are most commonly spread hand to hand. Your hand becomes contaminated. Then you touch your eyes or your mouth or your nose, which allows the virus to take hold. Let's try another one. You are considered constipated if you don't have a bowel movement every day. That's a myth. Normal bowel habits can range from using the bathroom three times a day to every three days.

Constipation occurs when the stool is dry and hard and difficult to expel. It's not determined by the calendar. Itchy palms can warn of a serious allergic reaction. That's a fact. Serious allergic reactions cause itching in unusual places, particularly the scalp and the palms of the hands. Stomach ulcers are caused by spicy foods and other dietary indiscretions. We now know that is not true. ulcers are actually caused by a bacterium, helicobacter pylori, or H-pylori for short. Treatment consists of multiple antibiotics over a period of time. Spunging off with a diluted alcohol solution reduces fever effectively. Another old wives tale that we now know is a myth. Alcohol baths can actually result in rapid cooling of the body temperature which causes shivering. That increases the core body temperature because of the extra muscle activity. Alcohol baths are no longer recommended to reduce a fever.

Now there's a nationwide poison control phone number 1-800-222-1-222. Dial that number from anywhere and you'll automatically be connected to the local poison control center. That's 1-800-222-1-222. The only potential glitch is if you call it on your cell phone, you may get connected to your home poison control center if you're somewhere else. Just tell the folks where you are and they'll transfer the call. Don't forget 1-800-222-1-222, program it in every phone today. As my husband Bob will tell you, from the cut on his hand, cuts are a normal part of every day life. And there are three simple steps that will... Now with the pledge. Thank you. Now with the pledge. Funding for this evening's programming on OPB has been provided by viewers like you and by the following.

The Oregon Cultural Trust in December, a gift to the Cultural Trust will be rewarded by a tax card. And so it must be, but so it is written.